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Asian Chive Pancakes
From Farm Where Life is Good
<p>I was reading this great farm book and out of the blue they stuck a sidebar in with a recipe of my favorite thing…sorta (check out The Tea House in St Paul for Scallion Pancakes; close second.) These puppies are fab!!!</p>Source: The Season's on Henry's Farm (Entered by Lara Rasmussen Anderson)
1 cup AP flour
1/4 cup rice flour
3/4 cup cold water
1 Tbsp canola oil, plus extra for pan
1 cup garlic chives, chopped into 1" lengths
1/4 cup soy sauce
3 Tbsp seasoned rice vinegar
1/2 tsp toasted sesame oil
Optional: sugar, hot pepper flakes, minced garlic, minced ginger root, toasted sesame seeds to taste
Step by Step Instructions
- In large bowl, mix the flours together. Add water, a little at a time, until you reach the consistency of thin pancake batter. Add the 1 Tbsp canola oil and stir until smooth. Stir chopped chives into batter, tossing to coat.
- Heat large frying pan over medium heat and coat with oil. Add batter to hot pan to make 1/4" pancakes. Cook over medium heat approx 4min; flip and repeat on that side. Serve hot with dipping sauce.
- Dipping sauce: Whisk together all ingredients; add extras as you prefer.
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